Recipes

Traditional Wedding Noodles

Ingredients:

16 oz. pkg. Mrs. Miller's Old Fashioned Medium Egg Noodles or your favorite width
1 (48 oz.) can chicken broth
2 cups water
1/2 tsp. salt
1 Tbsp. Mrs. Miller's Chicken Flavored Soup Base
1 (10 oz.) can cream of chicken soup
6 Tbsp. butter
1/2 tsp. ground black pepper

Directions:

Brown butter in a large pot. Add broth, water, salt, chicken base, cream of chicken soup, and pepper. Stir together and bring to a boil. Add Noodles and bring to a boil again. Turn off heat, cover, and let sit for 1 hour before serving.

Note: The 2 cups water is optional.

Lemon Cilantro Chicken Noodle Soup

Lemon Cilantro Chicken Noodle Soup

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 ½ cups sliced carrots
2-3 cloves of garlic (crushed) 

15 cups water
¾ cup Mrs. Miller’s Chicken Soup Base
1 16oz. pkg. Mrs. Miller’s Old Fashioned Egg Noodles, width of your choice
3 cups chopped chicken
¼ tsp. black pepper
Salt to taste
Juice of 1 lemon
1 bunch of cilantro, finely chopped

Directions:

In a large pot, sauté onions and carrots in olive oil until the onions are slightly golden. Add garlic and sauté for 1 minute. Add water and soup base to the pot and bring to a rolling boil. Next add uncooked noodles, chicken, black pepper, and salt and bring back to a rolling boil. Turn heat to low and simmer for at least 20 minutes. Add lemon juice and cilantro to soup and stir. Serve warm.

Note: 
Try this recipe using Lemon Pepper Flavored Noodles and scale back the lemon juice and pepper or leave it as is for even more flavor. 

Amish Wedding Noodles

Ingredients:

16 oz. pkg. Mrs. Miller's Old Fashioned Medium Egg Noodles
1 (48 oz.) can chicken broth
2 cups water
3/4 tsp. salt

3/4 Tbsp. Mrs. Miller's Chicken Flavored Soup Base
1 (10 oz.) can cream of mushroom soup (undiluted)
6 Tbsp. butter
3/4 tsp. ground black pepper
8 oz. Velveeta cheese

Directions:

Bring chicken broth, water, and salt to a boil. Then add egg noodles and boil slowly for 12-15 minutes.Then add butter, soup base, black pepper, cream of mushroom, and Velveeta cheese to noodles. Cover tightly and let it set for 15-20 minutes before serving. 

Crock Pot Beef Stroganoff

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Ingredients:

1 lb. bag Mrs. Miller’s Old Fashioned Wide Egg Noodles

1 ½ lbs. beef for stew (cut into 1” cubes)
¼ cup onion, diced
1 garlic clove, minced
salt & pepper, to taste
1 3/4 cup boiling water+ 3 1/2 tsp. Mrs. Miller's Beef Soup Base OR 1 (14.5 oz.) can beef broth
1 (10 ¾ oz.) can cream of mushroom soup
¼ cup red cooking wine, optional
3 oz. cream cheese
1 tsp. Worcestershire sauce

Directions:

Sprinkle beef lightly with salt and pepper, then brown in a hot skillet. When almost browned, add minced garlic and diced onion and sauté until onions are soft. Then add cooking wine to deglaze pan. Put beef broth, mushroom soup, and Worcestershire sauce into crock pot and add browned beef. Cook on high for 2.5-3 hours or on low for 4-5 hours. Add cream cheese 30-45 minutes before serving. Serve over wide noodles prepared according to package instructions.

Servings: Approx. 5

Chicken Pot Pie

Chicken Pot Pie

Ingredients:

Crust
1 box refrigerated pie crusts, or 2 homemade crusts, see our recipe for Easy Pie Crust

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1.5 tsp. Mrs. Miller’s Chicken Soup Base + 1 ¾ cup water OR 1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Directions:

Heat oven to 425°F. Make pie crusts as directed on box using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Then stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Servings: 5-6

Easy Ham Alfredo with Noodles

Easy Ham Alfredo with Noodles

Ingredients:

1 Pkg. 14 oz. Mrs. Miller’s Artichoke-Spinach Noodles
2 cups diced ham
1 ½ cups half & half
1 Tbsp. Mrs. Miller’s Beef Soup Base dissolved
1 ½ cups hot water
½ tsp. salt
¼ tsp. pepper
½ cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

Directions:

Cook Noodles according to package instructions. Rinse and drain. Return to sauce pan. Add ham, half & half, beef soup base, hot water, salt and pepper and heat over medium heat, stirring occasionally until heated through. Then add Parmesan cheese and Mozzarella cheese and fold in just before serving.

Beef Noodle Soup

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Ingredients:

8 oz. Mrs. Miller’s Medium Fine Noodles or your favorite Mrs. Miller’s Old Fashioned Egg Noodles
1 lb. Ground Beef
1 small Onion, chopped

7 cups Water
5-7 tsp Mrs. Miller's Beef Soup Base
2-3 cups Potatoes, diced
2 tsp Celery leaves, chopped
2 cups Tomato Juice

Directions:

Cook Noodles according to package instructions, rinse and drain. Place in a 4 qt. sauce pan. Brown ground beef and onion in skillet, add to noodles.

Place remaining ingredients in the sauce pan. Heat to boiling. Simmer for 10-20 min. Serve.

Broccoli Cheese Noodle Soup

Broccoli Cheese Noodle Soup

Ingredients:

3/4 cup chopped onion
6 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base OR 6 chicken bouillon cubes
8 oz. Mrs. Miller’s Fine Egg Noodles
2 tablespoons butter
1 tsp. salt
1/8 tsp. garlic salt
20 oz. (2 packages) frozen chopped broccoli
6 cups milk
1 lb. Velveeta cheese, cubed

Directions:

Heat butter in a large pan. Add onions and sauté for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Next add noodles and salt. Cook, uncovered for 3 minutes, stirring occasionally. Stir in frozen broccoli and garlic salt and cook for 4 minutes. Turn down heat. Add milk and cheese. Do not allow to boil once milk and cheese have been added. Turn on low heat until cheese is completely melted and broccoli is tender.

Servings: 8

Note: For a healthier option, try using Mrs. Miller’s Low Sodium Chicken Soup Base. This recipe is very easy and delicious! Great choice to warm you up on a cold winter day.

Creamy Beef & Noodle Soup

Creamy Beef & Noodle Soup

Ingredients:

2 to 3 quarts water
2 Tbsp. Mrs. Miller's Beef Soup Base

12 oz. Mrs. Miller’s Wide Noodles

1 can (26 oz.) Cream of Mushroom Soup
1 can (16 oz.) canned beef
1 carrot, slivered
1/8 tsp. black pepper
Fresh parsley to taste
½ cup cultured sour cream (optional)

Directions:

Bring water and beef stock to a boil. Add Noodles to broth. Cook for 10 minutes. Add Cream of Mushroom, canned beef, carrot, black pepper, parsley, and sour cream to the soup. Simmer until done, and remove from heat. 

Note: ½ cup of cultured sour cream is optional.

Creamy Green Bean Soup

Ingredients:

8 cups water
2 Tbsp. Mrs. Miller's Ham Soup Base
1 1/2 lb. fully cooked ham, chopped
6 cups fresh green beans, trimmed and cut into 3/4 inch pieces
3 cups cubed and peeled potatoes
1 large sweet onion, thinly sliced

1 cup cream
salt and pepper to taste

Directions:

Place ingredients, minus cream and salt and pepper, into a large pot and bring to a boil; reduce heat to med-low. Simmer until beans are very tender, about 45 minutes. Add cream and salt and pepper and serve.

Note: We recommend sautéing the ham and onions in butter before adding remaining ingredients.

French Onion Soup

French Onion Soup

Ingredients:

4 Tbsp. Butter
1 tsp. salt
2 large Red Onions
2 large Sweet Onions

8 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base
4 tsp. Mrs. Miller’s Beef Soup Base
1/2 cup red wine
1 Tbsp. Worcestershire Sauce
pinch of dried thyme

1 Tbsp. Balsamic Vinegar
Salt & pepper to taste

6 slices Swiss cheese
3 cups Garlic & Butter croutons

Directions:

Melt Butter in a large pot over med-high heat. Stir in Salt & Onions. Cook 35 minutes stirring frequently, until onions are caramelized and almost syrup. Add water, chicken soup base, beef soup base, red wine, Worcestershire sauce, and thyme. Simmer over medium heat for 20 min. Add vinegar and salt and pepper. Then ladle into 6 large bowls. Divide cheese and croutons evenly among serving bowls & serve.

Servings: 6

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients:

8 oz. Mrs. Miller’s Kluski Noodles

2 cups of chicken broth
2 ½ cups of chicken, de-boned
5-7 tsp. of Mrs. Miller's Chicken Soup Base granules
7 cups of water
2 medium potatoes, diced
1 tsp. salt

Directions:

Cook Noodles according to package instructions. Rinse and drain. Mix chicken broth, de-boned chicken, chicken soup base granules, water, potatoes, and salt together in a 6-quart saucepan and bring to a boil. Cook slowly for 15-20 minutes. Add noodles and simmer for 5-10 min, then serve.

Spinach Lentil Stew

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Ingredients:

1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil

5 cups water
1 cup lentils, rinsed
4 tsp. Mrs. Miller’s Chicken Soup Base
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 bay leaf

1 cup chopped carrots
1 can (14.5 oz.) diced tomatoes, do not drain
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1 Tbsp. red wine vinegar

Directions:

Sauté onion, garlic, and olive oil in a large saucepan until tender. Add water, lentils, soup base, Worcestershire sauce, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add carrots, tomatoes, and spinach and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in red wine vinegar. Discard bay leaf. Serve over cooked wild rice.

Servings: